Description
A hearty stew made with seasonal vegetables and tender beef.
Ingredients
Scale
- 2 pounds beef chuck, cut into cubes
- 4 cups beef broth
- 2 cups carrots, sliced
- 2 cups potatoes, diced
- 1 cup onions, chopped
- 3 cloves garlic, minced
- 2 cups butternut squash, diced
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Brown the beef cubes on all sides.
- Add onions and garlic; sauté until soft.
- Stir in tomato paste and Worcestershire sauce.
- Add beef broth, carrots, potatoes, butternut squash, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 2 hours, or until beef is tender.
- Serve hot.
Notes
- Adjust seasoning to taste.
- Can be made a day ahead for better flavor.
- Freeze leftovers for future meals.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Autumn Harvest Beef Stew, beef stew, hearty stew, fall recipes